Cooking tools and equipment are essential for preparing high-quality meals and drinks. When properly maintained and used, kitchen equipment will serve you well, but improper use can lead to unnecessary costs from repairs or inefficient energy use. The document then lists and defines various small tools, hand tools, measuring equipment, sieves/strainers, pans/pots/molds used in cooking.
This document provides an overview of common kitchen tools and equipment used in cooking. It lists and describes various knives, measuring tools, strainers, cookware, and other utensils. These include chef's knives, measuring cups, colanders, stockpots, spatulas, and blenders. Major kitchen appliances are also outlined, such as refrigerators, ovens, stoves, and food processors. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common cooking implements.
TOOLS, EQUIPMENTS, UTENSILS NEEDED IN PREPARING EGG DISHESPadme Amidala
油
Any physical item that is used to achieve a goal but is not consumed during this process can be defined as a tool. Informally speaking, it can also be used to describe a specific procedure with a specific purpose as well.油
This document provides information on various kitchen tools and equipment. It discusses knife sets, measuring tools, strainers, cookware, and other common kitchen tools. It describes the purpose and use of each item, including chef's knives, measuring cups, colanders, stockpots, can openers, and blenders. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common kitchen items.
This document provides an overview of common kitchen tools and equipment. It describes various types of knives, measuring tools, strainers, cookware, and other utensils. Knife sets typically include chef's knives, paring knives, boning knives, cleavers, and bread knives. Measuring tools include scales, thermometers, measuring cups and spoons. Strainers include colanders, sieves, and cheesecloth. Cookware includes pots, pans, roasting pans, baking sheets and more. Other tools are peelers, spatulas, whisks, can openers and serving utensils. Major kitchen appliances are refrigerators, ovens, stoves, blenders and mixers.
This document provides information on various kitchen tools and equipment used in food preparation. It describes knives used for slicing, dicing, and filleting foods. It also outlines measuring tools like scales, thermometers, and cups/spoons. Various cookware are mentioned including pots, pans, skillets, and baking sheets. Additional tools include peelers, graters, spatulas, tongs, and whisks. Major kitchen appliances such as refrigerators, ovens, stoves, and blenders are also covered.
This document provides information about various kitchen tools and equipment. It begins by listing categories such as knife sets, measuring tools, strainers, cookware, and other kitchen tools. Each category then describes the different types of tools within that category, identifying their common uses. The document aims to familiarize the reader with the different tools and equipment used in the kitchen.
This document provides an overview of common kitchen tools and equipment used in cooking. It lists and describes various knives, measuring tools, strainers, cookware, and other utensils. These include chef's knives, measuring cups, colanders, stockpots, spatulas, and blenders. Major kitchen appliances such as refrigerators, ovens, stoves, and food processors are also outlined. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common cooking implements.
This document provides an overview of common kitchen tools and equipment used in cooking. It lists and describes various knives, measuring tools, strainers, cookware, and other utensils. These include chef's knives, measuring cups, colanders, stockpots, spatulas, and blenders. Major kitchen appliances such as refrigerators, ovens, stoves, and food processors are also outlined. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common cooking implements.
This document provides information about kitchen tools, equipment, and materials. It discusses common materials used such as aluminum, stainless steel, glass, cast iron, and teflon. It then describes various tools for cooking, serving, and food preparation including cans/bottles openers, colanders, cutting boards, funnels, garlic presses, graters, kitchen shears, potato mashers, rotary egg beaters, scrapers, serving spoons/tongs, spatulas, spoons, whisks, and wooden spoons. Measuring tools like cups, scales, and scoops are also outlined. The document concludes by listing major kitchen equipment like refrigerators, ovens, microwaves,
The document lists and describes various types of kitchen tools and equipment used for commercial cooking. It discusses different pots and pans like frying pans, sauce pans, and stock pots. It also outlines tools for cutting, mixing, and food preparation such as knives, peelers, graters, whisks, and various types of mixers. The document provides information on additional appliances like microwaves, refrigerators, blenders, food processors, and gas ranges used in commercial kitchen settings.
Knives and various small handheld culinary tools are described. The document discusses different types of knives as well as tools used for tasks like coring, peeling, mixing, stirring, slicing, and straining foods. It also covers pots, pans, and larger kitchen appliances used for cooking, baking, and food preparation. A wide variety of equipment is outlined, ranging from basic knives and utensils to more specialized tools.
The document discusses various kitchen tools, equipment, and materials used in cooking. It describes the different materials that tools can be made of such as aluminum, stainless steel, cast iron, glass, plastic, and others. It then lists and provides details on specific tools including measuring cups and spoons, funnels, wooden spoons, can openers, colanders, cutting boards, dredgers, double boilers, flippers, kitchen shears, garlic presses, graters, knives, basters, pasta spoons, potato mashers, egg beaters, scrapers, serving spoons, tongs, soup ladles, thermometers, forks, vegetable peelers, whisks, refrigerators, free
In order to avoid food contamination, kitchen tools, utensils, equipment used in the preparation of food as well as the premises should be cleaned and sanitized, and store properly after each use.
This document provides information about materials commonly used for kitchen utensils and lists essential cooking utensils. It discusses aluminum, stainless steel, glass, cast iron, ceramic, teflon, and plastic as materials. The document then lists and describes over 30 common cooking utensils including knives, pots, pans, measuring cups/spoons, can openers, peelers, blenders, and more. It also discusses larger kitchen equipment like refrigerators and ovens. The last sections cover proper cleaning and sanitizing of utensils and surfaces as well as advantages and disadvantages of different sanitizing chemicals.
This document provides descriptions of common kitchen tools and equipment. It describes the following items: spatula, whisk, oven glove, measuring spoons, meat cleaver, ladle, blender, frying pan, hand mixer, rolling pin, measuring cup, colander, chopping board, grater, cooking pot, and mortar and pestle. For each item it provides a brief explanation of its use in food preparation and cooking.
This document lists and defines various kitchen utensils and cookware used in food preparation. It describes over 100 utensils, their purposes, and how they are used. The utensils include tools for coring, cutting, basting, shaping biscuits, opening bottles, cutting bread, grating cheese, cracking nuts, slicing cakes, and more. Common cookware like frying pans, stock pots, sauce pans, and roasting pans are also outlined.
This document provides information on cleaning and maintaining kitchen tools, equipment, and premises. It discusses the importance of cleanliness to avoid food contamination and describes how to properly clean, sanitize, and store various kitchen tools and equipment made from materials like stainless steel, glass, aluminum, and cast iron. It also outlines various common kitchen tools used for cutting, mixing, serving, and measuring ingredients. Finally, it mentions important kitchen appliances like refrigerators, ovens, blenders, and microwave ovens.
WEEK 1-2 USE AND MAINTAIN KITCHEN TOOLS AND EQUIPMENT.pptxKrishaKashmirJose
油
The document discusses various cleaning equipment and supplies needed to thoroughly clean public areas like hotels, including floor cleaning equipment like vacuums and extractors, floor cleaning tools like mops and squeegees, and other tools like roomboy carts, caddy boxes, scouring pads, and dusting cloths. Proper cleaning requires the right equipment, tools, and supplies to sanitize surfaces and protect occupants from possible disease.
This document provides information about various kitchen tools and equipment. It begins by listing categories such as knife sets, measuring tools, strainers, cookware, and other kitchen tools. Each category then describes the different types of tools within that category, identifying their common uses. The document aims to familiarize the reader with the different tools and equipment used in the kitchen.
This document provides an overview of common kitchen tools and equipment used in cooking. It lists and describes various knives, measuring tools, strainers, cookware, and other utensils. These include chef's knives, measuring cups, colanders, stockpots, spatulas, and blenders. Major kitchen appliances such as refrigerators, ovens, stoves, and food processors are also outlined. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common cooking implements.
This document provides an overview of common kitchen tools and equipment used in cooking. It lists and describes various knives, measuring tools, strainers, cookware, and other utensils. These include chef's knives, measuring cups, colanders, stockpots, spatulas, and blenders. Major kitchen appliances such as refrigerators, ovens, stoves, and food processors are also outlined. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common cooking implements.
This document provides information about kitchen tools, equipment, and materials. It discusses common materials used such as aluminum, stainless steel, glass, cast iron, and teflon. It then describes various tools for cooking, serving, and food preparation including cans/bottles openers, colanders, cutting boards, funnels, garlic presses, graters, kitchen shears, potato mashers, rotary egg beaters, scrapers, serving spoons/tongs, spatulas, spoons, whisks, and wooden spoons. Measuring tools like cups, scales, and scoops are also outlined. The document concludes by listing major kitchen equipment like refrigerators, ovens, microwaves,
The document lists and describes various types of kitchen tools and equipment used for commercial cooking. It discusses different pots and pans like frying pans, sauce pans, and stock pots. It also outlines tools for cutting, mixing, and food preparation such as knives, peelers, graters, whisks, and various types of mixers. The document provides information on additional appliances like microwaves, refrigerators, blenders, food processors, and gas ranges used in commercial kitchen settings.
Knives and various small handheld culinary tools are described. The document discusses different types of knives as well as tools used for tasks like coring, peeling, mixing, stirring, slicing, and straining foods. It also covers pots, pans, and larger kitchen appliances used for cooking, baking, and food preparation. A wide variety of equipment is outlined, ranging from basic knives and utensils to more specialized tools.
The document discusses various kitchen tools, equipment, and materials used in cooking. It describes the different materials that tools can be made of such as aluminum, stainless steel, cast iron, glass, plastic, and others. It then lists and provides details on specific tools including measuring cups and spoons, funnels, wooden spoons, can openers, colanders, cutting boards, dredgers, double boilers, flippers, kitchen shears, garlic presses, graters, knives, basters, pasta spoons, potato mashers, egg beaters, scrapers, serving spoons, tongs, soup ladles, thermometers, forks, vegetable peelers, whisks, refrigerators, free
In order to avoid food contamination, kitchen tools, utensils, equipment used in the preparation of food as well as the premises should be cleaned and sanitized, and store properly after each use.
This document provides information about materials commonly used for kitchen utensils and lists essential cooking utensils. It discusses aluminum, stainless steel, glass, cast iron, ceramic, teflon, and plastic as materials. The document then lists and describes over 30 common cooking utensils including knives, pots, pans, measuring cups/spoons, can openers, peelers, blenders, and more. It also discusses larger kitchen equipment like refrigerators and ovens. The last sections cover proper cleaning and sanitizing of utensils and surfaces as well as advantages and disadvantages of different sanitizing chemicals.
This document provides descriptions of common kitchen tools and equipment. It describes the following items: spatula, whisk, oven glove, measuring spoons, meat cleaver, ladle, blender, frying pan, hand mixer, rolling pin, measuring cup, colander, chopping board, grater, cooking pot, and mortar and pestle. For each item it provides a brief explanation of its use in food preparation and cooking.
This document lists and defines various kitchen utensils and cookware used in food preparation. It describes over 100 utensils, their purposes, and how they are used. The utensils include tools for coring, cutting, basting, shaping biscuits, opening bottles, cutting bread, grating cheese, cracking nuts, slicing cakes, and more. Common cookware like frying pans, stock pots, sauce pans, and roasting pans are also outlined.
This document provides information on cleaning and maintaining kitchen tools, equipment, and premises. It discusses the importance of cleanliness to avoid food contamination and describes how to properly clean, sanitize, and store various kitchen tools and equipment made from materials like stainless steel, glass, aluminum, and cast iron. It also outlines various common kitchen tools used for cutting, mixing, serving, and measuring ingredients. Finally, it mentions important kitchen appliances like refrigerators, ovens, blenders, and microwave ovens.
WEEK 1-2 USE AND MAINTAIN KITCHEN TOOLS AND EQUIPMENT.pptxKrishaKashmirJose
油
The document discusses various cleaning equipment and supplies needed to thoroughly clean public areas like hotels, including floor cleaning equipment like vacuums and extractors, floor cleaning tools like mops and squeegees, and other tools like roomboy carts, caddy boxes, scouring pads, and dusting cloths. Proper cleaning requires the right equipment, tools, and supplies to sanitize surfaces and protect occupants from possible disease.
Effective Product Variant Management in Odoo 18Celine George
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In this slide well discuss on the effective product variant management in Odoo 18. Odoo concentrates on managing product variations and offers a distinct area for doing so. Product variants provide unique characteristics like size and color to single products, which can be managed at the product template level for all attributes and variants or at the variant level for individual variants.
Unit 1 Computer Hardware for Educational Computing.pptxRomaSmart1
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Computers have revolutionized various sectors, including education, by enhancing learning experiences and making information more accessible. This presentation, "Computer Hardware for Educational Computing," introduces the fundamental aspects of computers, including their definition, characteristics, classification, and significance in the educational domain. Understanding these concepts helps educators and students leverage technology for more effective learning.
Comprehensive Guide to Antibiotics & Beta-Lactam Antibiotics.pptxSamruddhi Khonde
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Comprehensive Guide to Antibiotics & Beta-Lactam Antibiotics
Antibiotics have revolutionized medicine, playing a crucial role in combating bacterial infections. Among them, Beta-Lactam antibiotics remain the most widely used class due to their effectiveness against Gram-positive and Gram-negative bacteria. This guide provides a detailed overview of their history, classification, chemical structures, mode of action, resistance mechanisms, SAR, and clinical applications.
What Youll Learn in This Presentation
History & Evolution of Antibiotics
Cell Wall Structure of Gram-Positive & Gram-Negative Bacteria
Beta-Lactam Antibiotics: Classification & Subtypes
Penicillins, Cephalosporins, Carbapenems & Monobactams
Mode of Action (MOA) & Structure-Activity Relationship (SAR)
Beta-Lactamase Inhibitors & Resistance Mechanisms
Clinical Applications & Challenges.
Why You Should Check This Out?
Essential for pharmacy, medical & life sciences students.
Provides insights into antibiotic resistance & pharmaceutical trends.
Useful for healthcare professionals & researchers in drug discovery.
Swipe through & explore the world of antibiotics today!
Like, Share & Follow for more in-depth pharma insights!
Inventory Reporting in Odoo 17 - Odoo 17 Inventory AppCeline George
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This slide will helps us to efficiently create detailed reports of different records defined in its modules, both analytical and quantitative, with Odoo 17 ERP.
How to Configure Recurring Revenue in Odoo 17 CRMCeline George
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This slide will represent how to configure Recurring revenue. Recurring revenue are the income generated at a particular interval. Typically, the interval can be monthly, yearly, or we can customize the intervals for a product or service based on its subscription or contract.
Blind spots in AI and Formulation Science, IFPAC 2025.pdfAjaz Hussain
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The intersection of AI and pharmaceutical formulation science highlights significant blind spotssystemic gaps in pharmaceutical development, regulatory oversight, quality assurance, and the ethical use of AIthat could jeopardize patient safety and undermine public trust. To move forward effectively, we must address these normalized blind spots, which may arise from outdated assumptions, errors, gaps in previous knowledge, and biases in language or regulatory inertia. This is essential to ensure that AI and formulation science are developed as tools for patient-centered and ethical healthcare.
Dr. Ansari Khurshid Ahmed- Factors affecting Validity of a Test.pptxKhurshid Ahmed Ansari
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Validity is an important characteristic of a test. A test having low validity is of little use. Validity is the accuracy with which a test measures whatever it is supposed to measure. Validity can be low, moderate or high. There are many factors which affect the validity of a test. If these factors are controlled, then the validity of the test can be maintained to a high level. In the power point presentation, factors affecting validity are discussed with the help of concrete examples.
Mastering Soft Tissue Therapy & Sports Taping: Pathway to Sports Medicine Excellence
This presentation was delivered in Colombo, Sri Lanka, at the Institute of Sports Medicine to an audience of sports physiotherapists, exercise scientists, athletic trainers, and healthcare professionals. Led by Kusal Goonewardena (PhD Candidate - Muscle Fatigue, APA Titled Sports & Exercise Physiotherapist) and Gayath Jayasinghe (Sports Scientist), the session provided comprehensive training on soft tissue assessment, treatment techniques, and essential sports taping methods.
Key topics covered:
Soft Tissue Therapy The science behind muscle, fascia, and joint assessment for optimal treatment outcomes.
Sports Taping Techniques Practical applications for injury prevention and rehabilitation, including ankle, knee, shoulder, thoracic, and cervical spine taping.
Sports Trainer Level 1 Course by Sports Medicine Australia A gateway to professional development, career opportunities, and working in Australia.
This training mirrors the Elite Akademy Sports Medicine standards, ensuring evidence-based approaches to injury management and athlete care.
If you are a sports professional looking to enhance your clinical skills and open doors to global opportunities, this presentation is for you.
4. Lets define!
Equipment It is a machine used to
complete a particular task in processing
foods usually electrically operated.
Tools - It is a handheld device used in
completing a particular task.
Utensils - It is a device usually used for
cooking foods.
5. Calibrate - It is used to prevent errors in measurement by
ensuring the
accuracy of the equipment.
Sanitize - It is a process used to reduce bacteria from
food contact
surfaces, tools, and equipment.
Cleaning - It is the removal of dirt by physical or
mechanical means.
Processing - This refers to subjecting of foods to special
treatment before it
is used.
Sugar concentration - The process of preserving foods
through the use of sugar.
7. Knife Set
Chefs Knife- is an all-purpose knife used for
chopping, slicing and mincing.
Paring Knife-is used for peeling and paring
fruits and vegetables
8. Knife Set
Tourn辿 Knife- is used for fruits and
vegetables; similar to paring knife
Boning/Filleting Knife-is used to separate
meat from bone;use to fillet fish
9. Knife Set
Cleaver- is somewhat heavy and has
rectangular shape
Meat Slicer- used to slice roasted meats, ham,
and thick solid cuts of meat
10. Knife Set
Bread Knife used to slice or divide breads
and pastries
Dinner Knife knife used during meal;
12. Measuring Tools
Mass Scale use to measure the mass of an
ingredient; can be operated manually or
digitally
13. Measuring Tools
Instant-read Thermometer - is used to
measure the temperature of food to know if it
has been cooked properly or being stored at
the right temperature
15. Measuring Tools
Measuring Spoons - are used to hold specific
amounts of dry and wet ingredients; varying
in sizes from a dash to 1 tablespoon or 15ml
17. Strainers
Strainer is used to separate liquid from solid
ingredients, sift fine grains, remove lumps,
and rinse food
18. Strainers
Colander a bowl-shaped strainer with holes.
It used to drain food such as pasta
19. Strainers
Drum Sieve or Tamis it is shaped somewhat
like a snare drum, with a low-walled cylindrical
frame, made of metal or wood that supports a
disc of fine metal, nylon or cheesecloth mesh.
20. Strainers
Cheesecloth is loosely woven gauze-like
cotton cloth used primarily in cheese making. It
is used as straining cloth.
21. Strainers
Chinois (shin-wahs) conical sieve with an
extremely fine mesh. It is usually used to
strain custards, purees, soups, and sauces,
making them very smooth; used also for
sifting powdered sugar.
24. Cookwares
Stockpot is a
cylindrical, deep, heavy-
bottomed, straight-sided
pot for preparing,
cooking, and storing
stocks, soups, and stews.
25. Cookwares
Saucepan it is a medium-deep pot with a flat
bottom, commonly used to make sauces and
gravies.
26. Cookwares
Casserole its an oval, four-sided or round
dish or pan made of stainless steel, ceramic,
or glass where food may be cooked and
served.
27. Cookwares
Roasting Pan it is a large rectangular pan,
often with a lid and a meat rack. Its used to
roast meat and fish.
28. Cookwares
Nonstick Pan is coated with materials that
prevent food from sticking to the surface while
cooking or frying.
29. Cookwares
Baking Sheet is a rectangular shape shallow
metal pan used to bake bread and pastries.
30. Cookwares
Cake Pan is a metal or glass(heat-proof) pan
usually of different sizes, shapes, and designs
used to bake cakes.
31. Cookwares
Cast-iron Skillet is a heavy, thick-bottomed
frying pan used when steady and even heat is
needed in cooking.
32. Cookwares
Wok or Carajay is often for stir-frying,
steaming, pan frying, deep frying, poaching,
boiling, braising, searing, making soup,
smoking and roasting nuts.
34. Kitchen Tools
Baster is used to moisten
the surface of meat with pan
drippings, sauces, or butter.
Bottle & Can Opener used
to open a food tin, preferably
with a smooth operation, and
comfortably grip and turning
knob.
35. Kitchen Tools
Cutting or Chopping Board is a durable
board on which food may be cut and chopped.
36. Kitchen Tools
Dredger/Shaker is a container with holes
that is used to hold flour, herbs, salt, pepper
and other same ingredients that are sprinkled
on foods that are being prepared.
37. Kitchen Tools
Emery Boards and
Sharpening Steel used to
sharpen knives
Flipper is used to flip or
turn and lift pancakes,
fillets, patties, and other
kinds of food while frying
and grilling.
38. Kitchen Tools
Funnels is used to pour
without spillage liquid or small-
grained ingredients into
containers with small openings.
Garlic Press is used to crash
garlic cloves efficiently by
forcing them through a grid of
small holes.
39. Kitchen Tools
Grater is used to grate, shred, and slice food
such as carrots, cabbage, and cheese.
40. Kitchen Tools
Handy Poultry and Roasting Tools make
easier it easier to lift a hot roasted poultry
form the roaster to the serving platter, without
it falling apart.
41. Kitchen Tools
Kitchen Shears are used
for cutting , snipping, and
cracking nuts.
Pasta Spoon or Server
used to transfer a little or
much cooked pasta to a
plate/container without a
mess.
43. Kitchen Tools
Potato Masher is used for
mashing cooked potatoes,
turnips, carrots or other
soft cooked vegetables
Peeler used to peel off or
remove skin of fruits and
vegetables
44. Kitchen Tools
Scraper - used to blend or
scrape food from the bowl or pan
Spatula is a broad, flat, flexible
scraper with unsharpened edges
used for spreading and
smoothing icings on cakes,
mixing ingredients, lifting and
flipping and scraping bowls.
45. Kitchen Tools
Tongs are used to lift,
turn, and transfer food
Two-tine Fork used to
hold meats while slicing,
and to turn solid pieces
of meat while browning.
46. Kitchen Tools
Whisk or Wire Whip consists of loops of
stainless steel wire fastened to a handle. It
used to beat, fold, blend, and whip
ingredients.
47. Kitchen
Equipment
-- are more complicated tools.
They may refer to a small
electrical appliances or large
power operated appliances.
48. Kitchen Equipment
Refrigerator and Freezer
are used to keep food
fresh, prevent food
spoilage, and inhibit the
growth of bacteria.
49. Kitchen Equipment
Oven is a thermally
insulated chamber used for
baking and cooking. It can
be electric oven, gas oven,
or a microwave oven.
50. Kitchen Equipment
Stove stoves rely on the application of
direct heat for the cooking process.
51. Kitchen Equipment
Range refers to
the combination of
stovetop and oven
into one kitchen
equipment
52. Kitchen Equipment
Steamer generally used
for steaming food like
siopao, siomai, and fish.
Turbo Broiler used for
broiling and roasting.
53. Kitchen Equipment
Blender used to grate,
grind, stir, blend, mix, whip
puree and liquefy different
kinds of food.
Mixer used for beating,
folding, and whipping
ingredients.
